Step 1 Preheat your oven to 150C/300F.

Step 2 In a heavy based lidded casserole pot, heat the oil until smoking and brown the lamb shanks all over. The more colour you achieve here, the better the finished result.

Step 3 Remove the lamb and set aside, add the carrot, onion and celery and sweat for 10-15 mins until golden brown, add the tomato paste and cook for 3-4 mins on a medium heat.

Step 4 Sprinkle in the flour and cook for 2-3 mins on a medium heat.

Step 5 Add the red wine and turn up the heat and cook until totally reduced and nearly disappeared.

Step 6 Add the stock and place the lamb shanks into the casserole dish, giving everything a good stir and season with salt and pepper. Add the lid and place in the oven for 2.5-3 hrs, removing the casserole lid for the last 45 mins. This will thicken the sauce. Turn up the heat to reduce further or add a little water to achieve your desired consistency.